<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>100% Whole Wheat Bread #3</title>
      <categories>
        <cat>Bread</cat></categories>
      <yield>48</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2/3</qty>
          <unit>cups</unit></amt>
        <item>Water</item></ing>
      <ing>
        <amt>
          <qty>3</qty>
          <unit>packages</unit></amt>
        <item>Yeast</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>tablespoon</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>8</qty>
          <unit>cups</unit></amt>
        <item>Scalded Milk</item></ing>
      <ing>
        <amt>
          <qty>2/3</qty>
          <unit>cups</unit></amt>
        <item>Shortening</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Molasses</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>tablespoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>12</qty>
          <unit>cups</unit></amt>
        <item>Whole Wheat Flour</item></ing>
      <ing>
        <amt>
          <qty>From:</qty>
          <unit/></amt>
        <item>Claudia Knowles &lt;KnowlesCM7@AOL.COM&gt;</item></ing>
      <ing>
        <amt>
          <qty>Date:</qty>
          <unit/></amt>
        <item>Wed, 14 Aug 1996 20:30:00 -0400</item></ing></ingredients>
    <directions>
      <step>  Dissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1 cup
  sugar in the hot milk. Stir all ingredients in large bowl, turn out and
  knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let
  rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape
  into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for
  40 minutes. Turn out on wire rack and let cool to cold before slicing, if
  you can. NOTE:Raisins and/or walnuts can be added for a change. Also this
  bread freezeswell.
  
  EAT-L Digest 13 August 96
  
  From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
  http://www.erols.com/hosey.
 
</step></directions></recipe></recipeml>
